🇻🇳 Vietnam · Food
Vietnamese Braised Duck with Ginger
By eatmundo · August 4, 2026
🇻🇳 VNA sophisticated, warming dish where duck is slow-braised in a reduction of ginger, fish sauce, and aromatics. The ginger cuts through the richness of the duck fat, creating a perfectly balanced flavor profile traditional to special occasions.
Ingredients
check them off as you prepareHow to Make It
- 1
Clean 1.5kg of duck, chop into 4cm pieces; blanch in boiling water for 3 minutes to remove impurities, then rinse under cold running water and pat dry.
- 2
Peel and julienne 100g of ginger into thin strips; finely mince 3 shallots and 2 chilies.
- 3
Heat 2 tbsp of oil in a heavy-bottomed pot over medium heat; sauté shallots and half the ginger for 2 minutes until fragrant.
- 4
Add the duck pieces to the pot, searing until the skin is lightly browned, about 5 minutes.
- 5
Pour in 3 tbsp of fish sauce, 1 tbsp of sugar, and the remaining ginger; stir well to coat every piece of duck.
- 6
Add enough water to just cover the duck, bring to a boil, then reduce heat to low and cover with a tight lid.
- 7
Simmer for 40 minutes until the duck is tender and the liquid has reduced into a thick, syrupy glaze; stir occasionally to ensure even coating.
- 8
Adjust seasoning with more fish sauce if necessary, garnish with chilies, and serve hot over steamed jasmine rice.
Frequently Asked Questions
What is Vietnamese Braised Duck with Ginger?+
Vietnamese Braised Duck with Ginger is a savory Vietnamese stew made by simmering duck in a reduction of ginger, fish sauce, sugar, and aromatics. It is typically served as a main course alongside steamed white rice during family meals.
Should I use skin-on duck?+
Yes, skin-on duck is essential as the fat provides the richness needed for this braise; you can trim excess fat before cooking if desired.
Can I substitute duck with chicken?+
You can use bone-in chicken thighs as a substitute, although the cooking time will be reduced by about 10-15 minutes.
How do I make it less oily?+
After blanching the duck, you can trim off excess subcutaneous fat around the tail and neck areas to keep the sauce lighter.
What ginger should I use?+
Young ginger is preferred for its tender texture and milder spice, but mature ginger works well if sliced very thinly.
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